Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - BRAISED BEEF & NOODLES

Recipe Name

BRAISED BEEF & NOODLES

Submitted by jgouker
Recipe Description L01700
Quantity 100 Quantity Unit Servings (1.25 Cups) Servings  
Prep Time (minutes) 240 Cook Time (minutes) 140 Ready In (minutes) 380
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
3/4
gallonsboiling water
30
poundsstew meat, lean
16
cups, choppedLarge Yellow Onions, Chopped
4
cupsCatsup, low sodium
1
1/4
tablespoonsgarlic powder
2
1/3
tablespoonssalt
6
leavesbay leaf
3
tablespoonsblack pepper
3
tablespoonsthyme, dry, ground
6
cups (8 fl oz)cold water
6
cupsall-purpose flour
7
gallonsboiling water
112
ouncesegg noodle pasta
Steps
Sequence Step
1THAW DICED BEEF UNDER REFRIGERATION. CHOP ONIONS TO 1 INCH CHUNKS BEFORE MEASURING. 1. Place beef, water, onions, catsup, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil; reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves.
2Add noodles to boiling salted water; return to a boil; cook 8 to 10 minutes or until tender; drain thoroughly.
3Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4Add cooked noodles to beef mixture. Stir well. CCP: Hold for service at 140 F. or higher.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com